Hydrophobic surfaces in oligosaccharides: linear dextrims are amphiphilic chains
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Physicochemical functionality of chimeric isomaltomegalosaccharides with α-(1 → 4)-glucosidic segments of various lengths
2022, Carbohydrate PolymersCitation Excerpt :The IMS is a chimeric saccharide comprised of α-(1 → 6)- and α-(1 → 4)-segments, where the α-(1 → 4)-segment is derived from a maltodextrin substrate. The IMS is expected to possess a low viscosity and a high water solubility because the linear α-(1 → 6)-segment promotes hydrophilicity, as suggested by Sundari et al. (1991) and Balasubramanian et al. (1993). An in vivo study was performed to investigate the functionality of IMS.
Different molecular complexity of linear-isomaltomegalosaccharides and β-cyclodextrin on enhancing solubility of azo dye ethyl red: Towards dye biodegradation
2014, Bioresource TechnologyCitation Excerpt :In addition, only spectral intensity changes (at λ520 nm) were found when the concentrations of the hosts and the dye in the complex increased without a bathochromic shift (Fig. 1b and c), clearly indicating that the solubility was not because of the basic form. Although L-IMS has no cavity for guest molecules, they may have amphiphilic properties because of the hydroxyl groups and methines located on either side of the glucose chain, similar to the previous description for linear oligomeric dextrins (Sundari et al., 1991). In addition, the α-(1 → 6)-glucosidic linkage type may be attributed to the hydrophobic surfaces, thereby enabling complex formation with various non-polar compounds such as the phenomena found with the solubility enhancement of flavonoid quercetin (Shinoki et al., 2013) and the azo dye in this study.
Intermolecular complexation of low-molecular-weight succinoglycans directs solubility enhancement of pindolol
2014, Carbohydrate PolymersCitation Excerpt :The solubility curves of Me-β-CD and β-CD could be classified as the BS type, indicating that the complex showed higher solubility than control, but CDs at concentrations over 2 mM produced no further enhancement of solubility. Although linear glycans have no cavity for guest molecules, they are amphiphilic because of the hydroxyl groups and methines on either side of the glucose chain backbone (Sivakama Sundari, Raman, & Balasubramanian, 1991). Depending on the overall sugar structure and linkage types, linear glycans possess hydrophobic surfaces, enabling complex formation with various non-polar compounds.